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Dominique Ansel Not Skimping on Butter While Testing for Dominique Ansel Kitchen

Ansel is currently developing a pastry that is literally topped with cubes of butter.

Hillary Dixler

Now, don't freak out or anything, but Dominique Ansel is really taking a no-holds-barred approach to butter at his forthcoming West Village bakery, Dominique Ansel Kitchen. Given, one should never expect a French-trained pastry chef to go easy on the butter, and Ansel is, after all, the man who decided to deep fry a croissant, fill it with cream, and call it a Cronut. But let's look at the recipes he's been testing for his new made-to-order pastry shop. First, there's this "1:1 lemon butter tart":

The name suggests that this filling is equal parts butter and lemon. It gets a bit confusing when Ansel brings in Joel Robuchon, whose famous mashed potatoes actually used a ratio of two parts potato to one part butter. But either way, this little tart is heavy on the butter.

The just today, the chef posts this little number on Instagram:

It's his version of a chocolate croissant, topped with shards of chocolate and large chunks of orange-flavored butter. Never mind the fact that croissants are basically half butter anyways.

Not that there's anything wrong with any of this. If anything, just another reason to look forward to the opening of the new bakery, especially for the butter lovers out there.

Dominique Ansel Kitchen

137 7th Avenue South, New York, NY

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